Expertise

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An understanding of bread flora and mastery of the production of live microorganisms enable us to offer bakers products with guaranteed performance.

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Product development depends on the judgment of sensory analysis panels, as well as on complementary techniques of chromatography, spectrometry and olfactometry.

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There are a considerable number of possible techniques to choose from in breadmaking, and it is up to each individual to decide which he prefers.

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The baker is a real artist in the creation of taste, drawing on a palette of varied ingredients and techniques to personalize his bread and pastries.

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The diversity of bread throughout the world has not come about by accident. The difficulty of classifying bread stems from its worldwide heritage.

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The taste of a good bread reflects the quality of its production. However, a number of factors come into the definition of sensory components.

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In this first post from our Taste of Bread series, we investigate and explore taste—what it means, where it comes from and how it impacts bakers.

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Nutritional studies have proved the functional importance of bread in our daily diet as a quintessential universal food.

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A look at how the marketing of bread evolves to conform to industry trends and consumer demands.

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By understanding the three main factors that trigger hunger and consumption, we can overcome many of the accepted ideas about bread.

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Bread is a pivotal element which has descended through the ages and concerns every country, culture and population worldwide.